I’m a sucker for new beginning- any opportunity I can get to forgive my negative thoughts, energy, celebrate success, and allow myself a fresh start, is a beautiful moment for me.

A fresh slate.

I think thats why I love when the season change so much, they bring in new produce, a whole new season of opportunities, accomplishments, goals, and self discovery.

While I love fall and winter more than anything, there is something special about summer.

The days are longer, or they seem that way, since the sun isn’t setting until way into the evening. Each day is filled with new beginnings and a state of gratitude.

Every month I make a list of intentions that I want to accomplish by the end of the month.  Sometimes they take me a couple months and sometimes they are moved into the next months list, they do keep me grounded and on this positive vibe.

I’ve been trying to go back to basics the last few months and just let each ingredient speak for themselves. Last week I shared a beet salad that, made the beet the star of the show along with pairing it with ingredients that really heighten the earthiness of the beets.

I used that beet salad as a base here and kind of dropped ingredients that I knew would bring everything together into a perfect bite, or should I say bowl.

The cool thing about this bowl is you can pick and choose what you like and replace what you don’t fancy as much with what you do.

Eating is supposed to be fun, its supposed to make memories.


Roasted Beet Salad, see notes

2 cups of cooked quinoa

1/4 cup of golden raisins

1/2 cup of chopped green onion

1/2 cup of chopped parsley

1 lb. of broccolini

Sauerkraut, I like using Wildbrine

Avocado oil

Olive oil + lemon juice, to taste

Nutritional yeast

Salt + Pepper to taste


Preheat oven to 450 degrees.

In a cookie sheet, place the broccolini with a splash of avocado oil. Roast for about 10-12 minutes.

In a large bowl combine the cooked quinoa, nutritional yeast, golden raisins, and fresh herbs. Stir and season with  salt + pepper and lemon juice + olive oil. Taste and adjust seasoning, if needed.

When you are ready to serve, spoon quinoa salad into your bowl, follow with the beet salad, the broccolini and some sauerkraut. If you want to add more lemon juice and olive oil, feel free.


you can find the beet salad recipe here


Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

  1. Definitely a fantastic combination, perfect for a healthy lunch during the week. I love theta you’ve got another recipe to use in this, and a delicious salad too!

  2. Yum, this sounds delicious! We love beets (and happen to have bought a huge bunch at the farmers market this morning). I love the addition of the sauerkraut, pinning this to try in our meal plan this week.

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